Vegan No-Bake Blueberry Chocolate Ganache Tart

• 1 1/2 cups shredded coconut finely, for crust
• 1/2 cup oats for crust
• 1/3 cup cacao powder for crust
• 1 teaspoon vanilla extract for crust
• 1 cup medjool dates for crust
• 3 tablespoons maple syrup for crust
• 1 pinch fine sea salt for crust
• 1/3 cup raw cacao powder filling
• 3/4 cup full fat coconut milk filling
• 1/2 cup coconut oil filling
• 1/3 cup maple syrup filling
• 1 teaspoon vanilla extract filling
• 3 ounces vegan chocolate filling

1. Put coconut, oats, cacao powder, maple syrup, vanilla extract and salt into your food processor and pulse briefly to mix.
2. Add the pitted dates and process until the dates are finely chopped and the mixture starts to clump.
3. Press into a 20cm (8 inches) flan, cheesecake or springform tin and leave in the freezer to firm a little while you prepare the filling.
4. For the filling place the chopped chocolate pieces in a small bowlneat the coconut milk and the coconut oil in a small pot and then pour over the chocolate.Don't do anything for the next 2 minutes. Then mix carefully until all the chocolate is melted.
5. Add vanilla and cacao powder and agave syrup and then pour the chocolate ganache evenly over the chilled crust.
6. Chill in the refrigerator for 2-3 hours until the ganache is firm.

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Taken from www.yummly.com/recipe/VEGAN-NO-BAKE-BLUEBERRY-CHOCOLATE-GANACHE-TART-1640291 (may not work)